Beef Pot Pie III
Loved this. Did not use the canned beef broth. Since the roast is getting cooked in water, it's easy to make gravy from this rather than canned broth. I threw in bay leaves, some dry onions and garlic (the last 2 cook down to mush, pretty much, but help flavor the meat as it simmered.) When I made the gravy, I removed the bay leaves. You could strain the liquid and remove fat, if you like. Figure a thin gravy ratio of 1 TBL cornstarch to thicken each cup of roast-cooking water you'd like to turn into gravy.
Once the gravy thickens and I salt/pepper/season it to suit us, I combine with the meat and vegetables so I can make sure I have enough gravy before putting it in the shells. I follow another poster's suggestion to make from-scratch crusts and to pre-bake the bottom shell. I like to make this as a multiple-meal dish (ie Once a Month Cooking.) It can be done without crust if you can't be bothered, or with biscuit for a top crust.
When freezing this for later meals, I PRECOOK until crust just starts to brown before freezing. This means that I only have to bake until hot (165 degrees in center) before serving. This also allows me to use the dish from frozen if I need to. There is some time penalty from frozen, but nothing like it would be if it had to COOK as well as thaw in the oven. Thawing first works better, but life is busy.
Note: a layer of parchment paper under your bottom crust will allow you to remove the frozen pie from your baking dish for storage.
1 user found this review helpful
Jan. 30, 2014